BARBECUED TOFU WRAPS

"Grilling tofu changes its texture subtly, so that even those who are hesitant have warmed to this dish. The garlicky hoisin sauce marinade helps to make this one of the most popular vegetarian dishes I prepare."

2 pounds firm tofu, cut through the thickness into 1-inch-thick slices
FOR THE BARBECUE MARINADE:
3/4 cup hoisin sauce
1/4 cup rice wine or sake
3 tablespoons soy sauce
1 1/2 tablespoons very finely minced garlic
Five (10-inch-long) bamboo skewers, soaked in water to cover for 1 hour and drained
FOR THE VEGETABLES:
1 tablespoon safflower or corn oil
1 tablespoon minced garlic
1 teaspoon hot chili paste or crushed red pepper
1 large red bell pepper, cored, seeded, and cut into thin julienne strips
1 large yellow bell pepper, cored, seeded, and cut into thin julienne strips
1/2 pound fresh snow peas, ends snapped and veiny strings removed
1 1/2 tablespoons rice wine or sake
2 cups scallion greens cut into 1/2-inch lengths
FOR THE SAUCE, mixed together:
3 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
FOR SERVING:
18 flour tortillas, brushed lightly with toasted sesame oil, folded into quarters, steamed for 10 minutes, arranged in a basket or a serving bowl, and covered with a dish towel to keep warm

TO PREPARE THE TOFU:
Cut the tofu into 1 1/2-inch cubes. Place the cubes in a bowl. Add two thirds of the barbecue marinade to the tofu, tossing to coat. Let sit for an hour at room temperature.

Thread the tofu onto the skewers, reserving the remaining marinade in the bowl for basting.

Prepare a medium-hot fire for grilling or preheat the broiler. Place the skewered tofu about 3-inches from the heat source and cook for 8 to 9 minutes on each side, turning once, basting occasionally with the marinade. Remove the tofu from the skewers and cut into slices 1/2-inch thick and 2-inches long.

TO PREPARE THE VEGETABLES:
Heat a wok or a large heavy skillet over high heat. Add the oil and heat until very hot. Add the minced garlic, chili paste or crushed red pepper, and bell peppers and toss lightly for about 1 minute. Add the snow peas and rice wine and continue cooking, tossing lightly, until the snow peas are tender, 2 to 3 minutes. Add the scallions and sauce and toss lightly to coat.

TO SERVE:
Spoon the vegetables onto a serving platter. Arrange the barbecued tofu slices on top and pour the reserved barbecue marinade on top. To eat, spoon some of the stir-fried mixture onto a lotus bun or a flour tortilla, roll in the edges of the bun or roll up the tortilla, and eat with your fingers.

Makes 6 servings
Source: Asian Wraps by Nina Simonds

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More recipes:
Tofu Recipes